I once organized a series of dinners at the restaurant focused on the farmers and growers we work with. One of these dinners featured my long-time friend, farmer George Weppler, who grows some of the most beautiful produce in our state. He also is a great cook. During the planning, George mentioned a way he likes to cook salmon. He marinates a piece for a few hours with salt, orange zest, and brown sugar, then rubs it with chopped garlic and places it on a cedar plank, covers it generously with sliced Walla Walla onion and chopped basil, and puts the whole thing on the grill. This dish tastes as fantastic as it sounds, and it is now a mainstay in our restaurant. If there is a better way to cook salmon, I haven’t found it yet and it is a great accompaniment to the concentrated and deeply satisfying Evenstad Reserve Pinot Noir. - DOWNLOAD RECIPE

In the fall we celebrate the harvest of foraged chanterelle and lobster mushrooms by making these rich, sophisticated rellenos. In the spring and summer we use morels and porcinis. They all work wonderfully. This relleno will be terrific with any rich, woodsy mushroom, even the common domesticated portobellos which are easier to find at most grocery stores. The salad of the delicate lamb's lettuce with the golden raisin and walnut oil vinaigrette is a light accompaniment. The slight acid in the dressing and the sweetness of the raisins play unusually well against the earthy and rich relleno. A perfect pairing with the 2005 “Jerusalem Hill Vineyard” Pinot Noir. - DOWNLOAD RECIPE

Here is the recipe that I absolutely swear by with Domaine Serene Pinot Noir. As a "foodie", to me it repersents both great harmonies and contrasts with the 2004 Mark Bradford Pinot Noir. The oiliness and weight of the salmon harmonizes with viscosity and unctuousness of the wine. The Dijon mustard presents a great contrast to the dark fruits expressed in the wine. The cedar plank and the scallions pull out the violet and forest floor that I sometimes get from other vintages of Mark Bradford wines. The ginger and maple syrup helps contrast the tartness that this 2004 Mark Bradford displays. This meal in and of itself is a great example of textural and flavor contrasts, just like the fabulous wines of Domaine Serene. I am delighted to be able to share this gorgeous pairing with you. Bon appétit! - DOWNLOAD RECIPE